KR100917156B1 - 오미자 추출물이 함유된 반건조 육포 및 그의 제조방법 - Google Patents
오미자 추출물이 함유된 반건조 육포 및 그의 제조방법 Download PDFInfo
- Publication number
- KR100917156B1 KR100917156B1 KR1020070102836A KR20070102836A KR100917156B1 KR 100917156 B1 KR100917156 B1 KR 100917156B1 KR 1020070102836 A KR1020070102836 A KR 1020070102836A KR 20070102836 A KR20070102836 A KR 20070102836A KR 100917156 B1 KR100917156 B1 KR 100917156B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- beef jerky
- semi
- jerky
- producing
- Prior art date
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 55
- 239000000284 extract Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 title abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000008422 Schisandra chinensis Nutrition 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 235000020993 ground meat Nutrition 0.000 claims description 11
- 240000006079 Schisandra chinensis Species 0.000 claims description 9
- 235000020995 raw meat Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 238000005520 cutting process Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 230000009471 action Effects 0.000 abstract description 3
- 230000002000 scavenging effect Effects 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 2
- 239000011148 porous material Substances 0.000 abstract description 2
- 241000736075 Schisandra Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000004909 Moisturizer Substances 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000001333 moisturizer Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 2
- 230000000391 smoking effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
Claims (5)
- 육포의 원료육으로 사용되는 돈육과 우육을 분쇄한 분쇄육; 및원료육을 세절한 다음 소금과 인산염을 투입하여 육 중의 염용성 단백질이 충분히 용출되도록 한 후 다시 세절한 결합육;을 혼합하는 단계;상기 혼합된 재료에 양념액을 첨가하고 진공 텀블러로 1~4℃의 조건하에서 30분간 혼합 및 텀블링하는 단계;상기 양념된 육포육을 성형하는 단계;상기 성형된 양념육을 건조하는 단계; 및상기 건조된 양념육을 25℃에서 30분간 냉각하는 단계;를 포함하는 반건조 육포의 제조 방법으로서,상기 양념액은 염류, 당류, 향신료, 산미료, 보존제, 발색제, 조미료 및 훈연액을 오미자 추출액에 용해한 것임을 특징으로 하는 오미자 추출물이 함유된 반건조 육포의 제조 방법.
- 청구항 1에 있어서분쇄육과 결합육의 중량비가 90:10이 되도록 혼합하는 것을 특징으로 하는 반건조 육포의 제조방법.
- 청구항 1에 있어서상기 건조과정은 건조기의 내부온도를 55℃에서 3시간 30분 건조함을 특징으로 하는 반건조 육포의 제조방법.
- 청구항 1에 있어서상기 건조과정은 건조기의 내부온도를 65℃에서 3시간 건조함을 특징으로 하는 반건조 육포의 제조방법.
- 청구항 1에 있어서상기 건조과정은 건조기의 내부온도를 80℃에서 1시간 30분 건조함을 특징으로 하는 반건조 육포의 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070102836A KR100917156B1 (ko) | 2007-10-12 | 2007-10-12 | 오미자 추출물이 함유된 반건조 육포 및 그의 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020070102836A KR100917156B1 (ko) | 2007-10-12 | 2007-10-12 | 오미자 추출물이 함유된 반건조 육포 및 그의 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20090037514A KR20090037514A (ko) | 2009-04-16 |
KR100917156B1 true KR100917156B1 (ko) | 2009-09-15 |
Family
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Family Applications (1)
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KR1020070102836A KR100917156B1 (ko) | 2007-10-12 | 2007-10-12 | 오미자 추출물이 함유된 반건조 육포 및 그의 제조방법 |
Country Status (1)
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KR (1) | KR100917156B1 (ko) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101255802B1 (ko) * | 2010-04-23 | 2013-04-17 | 주식회사 선달의 고집 | 비가열 훈연 삼겹육의 제조 방법 |
KR20160109003A (ko) | 2015-03-09 | 2016-09-21 | 우정미 | 육포 제조방법 및 그 육포 |
KR20190078740A (ko) | 2017-12-27 | 2019-07-05 | 목포대학교산학협력단 | 꼬시래기 아임계 추출물을 이용한 연어육포의 제조방법 및 상기 제조방법에 의해 제조된 연어육포 |
KR101986959B1 (ko) | 2018-11-05 | 2019-09-27 | 정진형 | 오징어와 소고기를 혼합한 육포스틱 제조방법 |
KR102141507B1 (ko) | 2020-03-12 | 2020-08-05 | 정구오 | 마라 육포의 제조방법 |
KR102183162B1 (ko) | 2020-06-11 | 2020-11-26 | 최정운 | 돈육 육포 제조 방법 및 그에 의해 제작된 돈육 육포 |
KR102338423B1 (ko) | 2021-03-11 | 2021-12-13 | (주)미래푸드시스템 | 감귤청을 함유한 육포 제조방법 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101819794B1 (ko) | 2015-03-30 | 2018-01-18 | 서원대학교산학협력단 | 천연 항산화제를 포함하는 육포 제조방법 |
KR101865844B1 (ko) * | 2017-09-20 | 2018-07-13 | 주식회사 미트뱅크 | 이스트를 이용하여 식감을 개선한 미트칩 및 그 제조방법 |
KR101883859B1 (ko) * | 2018-03-09 | 2018-08-30 | 주식회사 미래셀바이오 | 제주 흑우 육포의 제조방법 및 이에 의해 제조된 제주 흑우 육포 |
KR102133648B1 (ko) * | 2018-10-29 | 2020-07-13 | 채은희 | 오미자 추출물을 함유하는 양념육 제조 방법 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100491525B1 (ko) | 2004-09-10 | 2005-05-27 | 이용기 | 돈육 또는 우육 숙성용 조성물 및 이에 의하여 숙성된돈육 또는 우육 |
KR20070105460A (ko) * | 2006-04-26 | 2007-10-31 | 건국대학교 산학협력단 | 돈육과 우육을 재구성한 육포의 제조방법 |
-
2007
- 2007-10-12 KR KR1020070102836A patent/KR100917156B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100491525B1 (ko) | 2004-09-10 | 2005-05-27 | 이용기 | 돈육 또는 우육 숙성용 조성물 및 이에 의하여 숙성된돈육 또는 우육 |
KR20070105460A (ko) * | 2006-04-26 | 2007-10-31 | 건국대학교 산학협력단 | 돈육과 우육을 재구성한 육포의 제조방법 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101255802B1 (ko) * | 2010-04-23 | 2013-04-17 | 주식회사 선달의 고집 | 비가열 훈연 삼겹육의 제조 방법 |
KR20160109003A (ko) | 2015-03-09 | 2016-09-21 | 우정미 | 육포 제조방법 및 그 육포 |
KR20190078740A (ko) | 2017-12-27 | 2019-07-05 | 목포대학교산학협력단 | 꼬시래기 아임계 추출물을 이용한 연어육포의 제조방법 및 상기 제조방법에 의해 제조된 연어육포 |
KR101986959B1 (ko) | 2018-11-05 | 2019-09-27 | 정진형 | 오징어와 소고기를 혼합한 육포스틱 제조방법 |
KR102141507B1 (ko) | 2020-03-12 | 2020-08-05 | 정구오 | 마라 육포의 제조방법 |
KR102183162B1 (ko) | 2020-06-11 | 2020-11-26 | 최정운 | 돈육 육포 제조 방법 및 그에 의해 제작된 돈육 육포 |
KR102338423B1 (ko) | 2021-03-11 | 2021-12-13 | (주)미래푸드시스템 | 감귤청을 함유한 육포 제조방법 |
Also Published As
Publication number | Publication date |
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KR20090037514A (ko) | 2009-04-16 |
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